Raspberries are flavorful now while their sister strawberries tend to be tasteless this time of year

Instead of flouring your work area, try using a piece of parchment paper to roll out puff pastry or pie crust. It’s much less messy and the dough won’t stick to the paper. You can also use it to help transport the rolled dough to the pan

I opted to bake the pastry crust in a large square pan for ease of handling

Brush the pricked dough with beaten egg, sprinkle with sugar and bake

Cream cheese is beaten with sugar and cream and then combined with lemon curd and spread on the pastry

Top with raspberries

Microwave jam for 15-20 seconds to melt and drizzle over berries

So pretty!

Sprinkle with powdered sugar

Best eaten the day it’s made, store leftovers in the fridge and eat within 1-2 days

Gently roll out puff pastry on a sheet of parchment paper or floured board until it is large enough to cover the bottom of a large square dish and extend an inch up the sides. Prick all over with a fork. Brush with beaten egg and sprinkle with 2 tsp sugar. Bake at 425 degrees for 12-16 minutes, or until golden. Remove from oven and let cool.

Beat cream cheese with 1/3 cup sugar until sugar is incorporated. Add cream. Add lemon curd. Spread over cooled pastry leaving a small border at the edges. Place berries evenly on top. Microwave jam for 15-20 seconds just to melt. Drizzle over berries. Sprinkle with powdered sugar just before serving if desired. Cut into squares to serve.

Best eaten within 1-2 days

Fresh, easy and delicious!

I always have an idea board on Pinterest for the next special event on my calendar. Easter will be here before we know it, so I’ve started an Easter weekend board to save pins to in the coming weeks. Be sure to hop over and check it out for some Spring inspirations 🐇

I love the combination of cream cheese and lemon curd Jenna! The puff pastry crust with the addition of the raspberries is a match made in heaven. It looks like you are as wet as we will be for the next couple of days. Hope you stay safe and don’t have any scary weather. 🙂

I’m going to make this but with one small modification. I am going to cut the pastry into individual servings before baking. I love those edges and I think they will work great. Your flavor profile here is outstanding. Pinned!

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